Pyaaz Pakoras | Onion Bhajis

The Pakora… it’s as much of a favourite in restaurants, as it is at home. It’s so versatile – a great starter, a spicy canapé, a party nibble… but for me, as it is for most of my family, the pakora is the perfect comfort food. It belongs in the same class as the “onesie”, hot chocolate and mince pies! So it’s not a surprise that this recipe is such a favourite at my cookery classes.

You can make a pakora from basically anything – it’s an excellent way to recycle your left over veggies (and use up pesky things like broccoli stalks!). Crispy on the outside, steaming hot, spicy and fluffy on the inside – onion pakoras (or to be authentic… “pyaaz pakoras”) are my absolute favourite when I’m cold and in need of an internal hug.

So if you need an alternative for your mince pie this winter… try this – you will not regret it.

 

Pyaaz Pakoras | Onion Bhajis
Serves 4
Write a review
Print
Ingredients
  1. 1 onion, thinly sliced (paper thin long slices)
  2. 1 small potato, peeled and very finely diced
  3. 1 birds eye green chilli, finely chopped
  4. 1⁄2 tsp salt or according to taste
  5. 2 tbsp coriander seeds, coarsely crushed in a pestle & morta
  6. 1⁄2 tsp paprika
  7. 1⁄4 tsp turmeric
  8. Handful fresh coriander, finely chopped
  9. 1 measuring cup of gram flour
  10. Water to bind
  11. Sunflower/vegetable oil for deep frying
Instructions
  1. Place all ingredients apart from the gram flour, water and oil into a bowl. Mix well so everything is incorporated. Now add in the gram flour and mix well.
  2. Gradually add enough water to bind the vegetables with the gram flour. You should be able to form clumps of the mixture with your hand/a spoon. If you find the mixture is not clumping - add more gram flour. Taste the mixture and adjust salt/chilli accordingly.
  3. Heat the oil in a pan (a small wok works best for this & you will need about 3-4" oil). Once the oil is hot, carefully place clusters of the pakora mixture into the hot oil (if you're confident, you can use your hands to do this or to feel more comfortable, use a tablespoon).
  4. Be careful not to overcrowd the pan. Fry on medium heat until the pakoras are golden-brown all over. It should take about 3-5 minutes. Drain on a paper towel. Repeat with the remainder of the pakora mixture.
Notes
  1. To test the temperature of the oil, place a little cluster of the batter into the oil. It should take about 5-6 seconds to rise to the top of the pan. If it comes straight up, it is too hot. Take the oil off he heat and allow to cool. If it stays at the bottom, continue to heat the oil.
  2. You may need to adjust the temperature of your pan as you begin to fry the pakoras as the temperature of the oil will drop. As a general rule it should take 3-5 minutes to ensure they are golden and cooked all the way through.
Monica's Spice Diary - Indian Food Blog http://spicediary.com/

 

 

 

 

 

Desi Chilli Chicken

IMG_0634_Fotor

Whenever I make this dish, I’m reminded of a recent trip to India which ended in pain and tears. The good kind. Obviously, there we got to visit a great asian restaurant, I still dream about the food every day. 

It was the night before we were due to fly back home when I decided to visit an Indo-Chinese street food cart next to my grandma’s house. I had passed this cart everyday and had been eyeing up the “goods on offer” carefully considering if I should do the deed. To clarify, doing said deed would involve purchasing a portion of their ever popular chilli chicken and hakka noodles. Sounds simple enough right? But deciding on whether or not you should get involved in an authentic street food experience in India is a dubious proposition indeed (concerns of the “aftermath” consumes much of the reason why).

 IMG_0618_Fotor_Fotor

Fancying myself as somewhat of an adventurous foodie, I decided to go for it. I handed over my 30 rupees and minutes later, a piping hot mountain of noodles topped with a glorious looking portion of chilli chicken headed my way. I dug in. The first mouthful…wow. In fact every mouthful tasted better than the last. I couldn’t stop. I must have been at it for at least half a minute when I suddenly halted. I looked up and found streams of tears rolling down my cheeks.  Then came the immense burn on my tongue, followed by panting. In short, I was a HOT MESS. In hindsight, this should have been where this culinary escapade ended. But it didn’t and I couldn’t not have more! The burn became more painful but I ploughed on. I fought back the tears and carried on like some sort of deranged addict. The end soon came when the hyperventilating started and I started getting weird looks from, well, everyone. Quite possibly the most exhilarating eating experience of my life!

IMG_0649_Fotor

Understandably when I returned home, I was itching to recreate this dish and did so successfully but without the cry-me-a-river effect! This recipe is a slight twist on the original but is packed full of flavour which makes it oh so good! Scooped us with hot chapatis or even spicy noodles you will want to try this. Give it a go and let me know what you think!

IMG_0656_Fotor

Desi Chilli Chicken
Serves 4
Write a review
Print
Ingredients
  1. 400g boneless chicken breast, cut into thin strips
  2. 2tbsp gram flour
  3. 1 tsp black pepper
  4. 1 tsp salt
  5. 1/4 tsp red chilli flakes
  6. Egg white from 1 egg
  7. 4 tbsp sunflower oil for frying
  8. 3 cloves garlic, finely chopped
  9. 3” ginger, finely chopped
  10. 2 birds eye green chillis, finely chopped
  11. 2 tbsp tomato puree
  12. 1 medium onion, diced into 2” chunks
  13. 3 stems spring onion, cut into 1” chunks
  14. 1 small capsicum, cut into 2” chunks
  15. ½ tsp salt
  16. ½ tsp paprika
  17. ½ tsp coriander powder
  18. 1 tsp amchur
  19. 1 tsp garam masala
  20. Handful coriander, finely chopped
  21. Small handful fresh mint leaves, roughly chopped
Instructions
  1. Place chicken in a bowl. Add the gram flour, pepper, salt, red chilli flakes and egg white. Mix well.
  2. Heat oil in a wide non-stick pan. Place chicken in the oil and cook for 3-4 minutes until it is white and slightly golden in colour on both sides. Remove from pan and keep aside.
  3. Using the same pan and oil, reduce the heat to low/medium. Now add the ginger, garlic and chilli. Sauté for a couple of minutes. Now add the tomato puree and mix well.
  4. Add the onions and sauté for 1 minute. Now add the spring onions and capsicum and mix. Add the chicken. At this point, add salt, paprika, garam masala, amchur. Mix well. Add the fresh mint and coriander.
  5. Check for salt and adjust accordingly. Remove from heat.
Monica's Spice Diary - Indian Food Blog http://spicediary.com/

Afghani Chicken Drumsticks

SONY DSC

The temperature went into double digits today. Double digits people. That means no more scarves, no more knee high boots and dare I say it no more de-icer? It also means that the sun has got his/ her hat on and Summer is quickly approaching! Yes I am doing a happy dance as I type this (mad skills I know). As the weather gets slightly warmer, I enjoy taking advantage of the grill and my husband with his epic salad making abilities.  

I love recipes that involve marinating and grilling – they’re so easy to make, require minimal washing up and can be prepared in advance. What’s not to like? This Afghani chicken marination is a particular favourite of mine. The addition of ground cashews and almonds makes for a lovely, creamy base. Combined with the tartness of the lime and the heat from the chillies…can I get a MMM MMM MMMM?! 

SONY DSC

Hope you enjoy! As always, let me know what you think in the comments 🙂

Afghani Chicken Drumsticks
Serves 4
Write a review
Print
Ingredients
  1. 8 chicken drumsticks, skinless with slits cut into them
  2. 4 tbsp yoghurt
  3. 2 tsbp extra thick double cream (optional)
  4. 3" ginger, peeled
  5. 3 garlic cloves, peeled
  6. 2 green finger or birds eye chillies (optional)
  7. juice of 2 limes
  8. 5 almonds
  9. 10 cashews
  10. 2 1/4 tsp salt, or according to taste
  11. 1/2 tsp paprika
  12. 1/2 tsp chilli flakes (optional)
  13. 1/2 tsp ground black pepper
  14. 1 tsp garam masala
  15. 1/2 tsp coriander powder
  16. 1/4 tsp ground green cardamom (optional)
  17. handful fresh coriander including stems, roughly chopped
  18. 2 tbsp oil or ghee
Instructions
  1. Line a baking tray with foil and turn your grill on the highest temperature setting
  2. Place the chicken in a bowl.
  3. Add the remaining ingredients apart from the yoghurt and cream into a processor and blitz into a paste. Empty into a bowl. Now mix in the yoghurt and cream.
  4. Pour this marinade over the chicken and mix well. If you have time, cover and refrigerate over night. If not, place in oven straight away.
  5. Cook for 10 minutes. Then turn the chicken over and cook for an additonal 10 minutes or until the chicken is white all the way through and has begun to char slightly.
  6. Turn off grill and serve with salad and tandoori naan!
Notes
  1. You can soak the almonds and cashews in a little water beforehand so it is creamier when blended in the processor.
  2. Feel free to use any cut of chicken - chicken thighs are also great for grilling!
  3. You can marinate the chicken for up to 48 hours - the longer you leave it the better.
Monica's Spice Diary - Indian Food Blog http://spicediary.com/